Eggplant & Artichoke Gemelli Pasta

What’s great about pasta, is that the options are endless, and it’s usually a fairly quick meal to make. I love going into my fridge and seeing what I can come up with during the weekday using whatever I have on hand. This pasta in particular I made with eggplant, marinated artichokes, spinach, and some fire roasted crushed tomatoes. Quick, easy, and delicious!

Ingredients: (serves 1 hungry person)
2 small garlic cloves
1 14.5oz can roasted crushed tomatoes (or whatever you have on hand!)
2 large marinated artichokes, cut in half
1 small eggplant, cut into 1/2 inch slices
1 large handful fresh spinach
Pinch red pepper flakes
Salt and pepper, to taste
Olive oil
Parmesan cheese, for topping
Gemelli pasta

Preheat oven to 350 degrees. Place the eggplant slices and artichokes on a baking sheet, drizzle with olive oil, and cook for 15-20 minutes or until the eggplant is softened through. Remove from oven and let cool slightly, cut both the eggplant and artichokes into smaller chunks.

In a medium pan, sauté the garlic in olive oil and cook until softened – about 1 minute. Add the tomatoes, red pepper flakes, and salt and pepper to taste. Cook for about 5-7 minutes then stir in the fresh spinach as well as the cooked eggplant and artichokes.

Cook the pasta per the box instructions, and reserve some of the pasta water. Add the pasta to the sauce and toss well to coat all the noodles. Cook for 1-2 minutes, adding splashes of the pasta water as needed to keep the sauce smooth. Plate and top with Parmesan cheese!

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